Kale and Brussels Sprouts Salad
The key to this salad is to remove the center rib and slice the kale very thin. It's good enough to be a Thanksgiving starter, and easy enough to make on a weekday.
Ingredients
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove finely minced
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches Tuscan kale about 1 1/2 pounds total, center stem removed, leaves sliced very thin
- 12 ounces Brussels sprouts trimmed, finely grated or chopped in a food processor
- 1/3 cup extra-virgin olive oil
- 1/3 cup Marcona almonds with skins coarsely chopped
- 1 cup grated Pecorino or Manchego cheese
Instructions
- Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a large salad bowl. Whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper. Add the sliced kale and shredded Brussels sprouts to the bowl and toss to combine. Season lightly with salt and pepper. Garnish with almonds and shaved cheese.
- DO AHEAD: Dressing and kale mixture can be prepared 8 hours ahead; cover dressing and kale mixture separately and chill.
Notes
Adapted from a 2011 Bon Appétit recipe.